Source: dLife

Sweet and tangy vegetables marinated with lemon and fennel.

Servings

1 cup cold water
2 medium carrots , cut diagonally into 1/2-inch-thick slices
1 cup fresh mushrooms (small)
0.5 small red bell peppers , cut into 3/4-inch pieces (or green bell pepper)
3 tbsp fresh lemon juice
1 tbsp sugar
1 tbsp olive oil
1 medium garlic cloves , minced
0.5 tsp fennel seed, ground
0.5 tsp ground basil leaves
0.25 tsp black pepper

1 In small saucepan, bring water to boil over high heat. Add carrots, return to boil. Reduce heat to medium-low. Cover and simmer 5 minutes. Drain and cool.
2 In large resealable plastic food storage bag, add carrots, mushrooms, and bell peppers.
3 In small bowl, combine lemon juice, sugar, oil, garlic, fennel seeds, basil, and black pepper. Pour over vegetable mixture.
4 Close plastic bag securely, turn to coat. Place in refrigerator 8 - 24 hours, turning occasionally.
5 Drain, discard marinade and place vegetables in serving dish.